icrowave-safe bowl, place chocolate and butter.
Microwave at High
e about 3 inches deep and not come up more than
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
hite flour-covered pizza peel and allow to rest for 20
Boil the potatoes in lightly salted water for 15-20 minutes, until they're tender.
When they're just cooked, drain and mash them.
Then stir in the tuna and lemon juice then season to taste.
Divide this into eight and shape into round fish cakes.
Heat the oil in a large, non stick frying pan and fry the fish cakes on one side for three minutes.
gently turn them over and fry the other side for a further two minutes.
Serve two tuna cakes per person, ideally with some spring onion salsa.
owl beat egg,sugar,vanilla and shortening with the help of
s release.
Stir in tuna including the vegetable oil. Cook
Boil macaroni in saucepan for 8 to 10 minutes.
Make cheese mix with 1/4 cup butter and 1/4 cup milk.
Drain tuna fish.
Melt extra cheese with cheese mixture.
Add tuna fish.
Drain cooked macaroni; add to cheese and tuna mixture.
Season with salt and pepper to taste.
Serves 3 to 4 people.
Bring peas, water, soup, tuna and bouillon cube to a full boil in medium saucepan.
Stir in rice.
Cover.
Remove from heat.
Let stand 5 minutes.
Fluff with fork.
Empty tuna into bowl.
Add mayonnaise and pickle relish.
Mix well and taste. Add more mayo or pickle relish if necessary.
Toast bread.
Add lettuce, tuna chef and cheese.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return penne to the pot.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Mix tuna, spaghetti sauce, salt, pepper, and Italian herbs into the drained penne. Pour penne mixture into an oven-proof dish. Sprinkle with Cheddar cheese and bread crumbs.
Broil in the preheated oven until cheese is melted and breadcrumbs are crispy, about 5 minutes.
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
In 10-inch skillet, heat margarine until bubbly and hot.
Add carrots, onion and celery; saute until onion is translucent. Sprinkle vegetables with flour and stir quickly to combine.
Cook, stirring constantly, for 1 minute.
Gradually add milk and stir constantly, bringing to a boil.
Reduce heat and simmer, stirring until mixture thickens.
Add tuna and seasonings.
Stir to combine.
Remove from heat.
Cook noodles as directed on package.
Drain noodles and add butter, soup, tuna, milk and peas.
Stir until well mixed.
Prepare macaroni and cheese as directed on box.
Add tuna and soup.
Cook until desired temperature.
Drain tuna.
Add rest of ingredients; mix well.
Form into patties and fry in melted shortening (or oil) until golden brown (approximately 5 minutes).
Boil noodles.Then strain. Mix in cream of mushroom soup and tuna. Pour into casserole dish. Sprinkle cheese of top. Bake at 350 until cheese is melted. Let cool and serve.
Cook pasta as per directions on pack.
In a large lasagne dish pour in the soup and tuna, stir with a fork until well combined.
Do the same for the cheese stir well.
When the pasta is cooked drain and pour into the lasagna dish.
Stir until well combined, eat immediately or cover and bake for 10 minutes in a hot oven.
Prepare noodles following instructions on the back of the package.
When noodles are almost finished, add tuna and several slices of Velveeta cheese to taste.
Stir frequently until cheese is melted.
Cook noodles according to package until done.
Drain.
While noodles cook, mix rest of ingredients except cheese together.
Add drained noodles to mixture. Pour into a large casserole dish.
Top with cheese (amount of your choice).
Cover and microwave until cheese melts and mixture is piping hot (about 7 minutes).
Can bake in oven at 350\u00b0, uncovered, for 20 to 25 minutes instead of microwaving.